Spicy Tequila Mango Chicken

01Method

1. 1

   Spread the frozen mango on a plate and allow it to thaw at room temperature for about 30 minutes. Once thawed, gently crush it and set aside.

2. 2

   While the mango is nearly thawed, season the chicken with salt and pierce it all over with a fork. Place in a large glass or ceramic bowl, add the tequila, and turn the chicken to coat. Let it marinate for about 10 minutes.

3. 3

   Stir the mango into the chicken and tequila mixture along with the hot sauce, cider vinegar, and garlic. Allow everything to rest for at least 10 minutes, longer if time permits.

4. 4

   Warm the oil in a large pan over medium-high heat. Add the onion, cover, and cook until lightly caramelized, 3 to 4 minutes. Add the chicken-mango mixture and raise the heat to high. Cook uncovered for about 5 minutes to let the alcohol evaporate. Cover, lower the heat, and simmer until the chicken is fully cooked through with no pink remaining and juices run clear, 5 to 8 minutes more. An instant-read thermometer inserted into the thickest part should register at least 165°F (74°C).

5. 5

   Slice the chicken breasts into large chunks and toss everything together in the pan.